This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

From Mike Cotton

5 pounds potatoes
1 pound butter
1 pound applewood smoked bacon.
1/2 pound medium cheddar
4 cloves garlic
1 1/2 teaspoons dried thyme
sea salt, black pepper to taste
stab potatoes repeatedly with a fork until they have holes at least every 1/4 inch apart. coat them with peanut oil and bake them at 450 for 45 minutes. remove from oven and allow to cool.

Modification: Nuke stabbed potatoes for 8 mins (4 per side) then brush in EVOO and salt and roast for 10-15 mins

cut bacon in to small pieces and fry in the bottom of a large kettle. remove bacon.

Along with sunchokes (also known as Jerusalem artichokes), this savory quick bread includes herbs, turnip, parsnip, celery, soy milk, and maple syrup.

Note: untried!

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 medium Jerusalem artichokes (sunchokes)
2 cups spelt or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Herbs: basil, coriander, thyme, sage, dill...any of your favorites
1/2 teaspoon salt
1 carrot
1/2 of a turnip
1/2 of a parsnip
1 stalk celery
1/2 cup soy milk
1/2 to 1 cup water
2 Tablespoons maple syrup